Cardamom Squash

IMG_2023 (2).JPG

I’d be happy to eat squash every day. There are so many varieties and variations, You can get fancy, but there’s nothing wrong with a quick toss in oil, some salt/pepper and an oven bake.

This recipe is a tiny bit more interesting, and includes cardamom. It also works best with Delicata Squash - which has an edible skin - translation - no need to peel the squash!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Zucchini Parmesan Crisps

IMG_1834 (2).JPG

I’m posting this just after peak zucchini season, but zucchini are available all year so you can make this great veggie side dish anytime!

I have to admit that the prep is a wee bit fiddly. You have to slice the zucchini thinly and then coat each in crumbs. Just go into Zen mode and you’ll be a half hour away from a heavenly treat.

I have now made them several times, so will share the variations and what worked for me!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Caramelized Cauliflower

My recipe quests arise from attempts to match an old taste memory, or a new taste experience. In this case, it's new. Cauliflower is more reasonably  priced this Winter - and that's good because I can't seem to get enough of this super healthy vegetable (vitamins C and D). It's one of those veggies with an ancient history that seems to originate in Syria. I could eat these every day! See if you agree...

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE!